Yield: 12 servings.
12 8-oz. steaks, top blade
1½ lb. onions, red
24 oz. beer
2 Tbsp. Tabasco® brand Chipotle Pepper Sauce
1 Tbsp. Tabasco® brand Garlic Pepper Sauce
2 Tbsp. onion, chopped
2 Tbsp. brown sugar
4 oz. olive oil
8 oz. balsamic vinegar
2 Tbsp. Dijon mustard
6 oz. beef broth
Mix beer, Tabasco® Pepper Sauces, chopped onion, brown sugar, olive oil, vinegar, mustard and beef broth until well-blended.
Marinate steaks for at least one hour. Grill to order with slices of red onion.